3 egg whites
6 egg yolks
1 1/2 cups of sugar
2 1/4 cups of all-purpose flour
1 tablespoon of active dry yeast
To make the glaze:
2 cups of confectioner's sugar
1/4 cup of milk
3 egg whites
6 egg yolks
1 1/2 cups of sugar
2 1/4 cups of all-purpose flour
1 tablespoon of active dry yeast
To make the glaze:
2 cups of confectioner's sugar
1/4 cup of milk
Beat the egg whites until snow-like, then add the egg yolks and sugar
Beat well to double in volume and become light
Add the sifted flour with yeast and mix delicately
Place spoonfuls (of a chá) onto a greased and floured baking sheet
Bake in a preheated oven at moderate temperature (180°F)
When golden brown, remove from the oven and use a spatula to loosen while still warm
Let cool, then place your preferred ice cream over half of the biscuits and cover with the remaining biscuits
To make the glaze: combine sugar in a bowl, add milk until it forms a glaze that falls off a spoon
Then coat the biscuits in this glaze so they're completely covered
If desired, sprinkle with confectioner's sugar.
